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450 g/1 lb pork sausagemeat
50 g/2 oz/1 cup fresh breadcrumbs
Grated rind and juice of 1 orange
2.5 ml/0.5 tsp dried mixed herbs
Salt and freshly ground black pepper
2.25 kg/5 lb duck
300 ml/0.5 pt/1.25 cups water
15 ml/1 tbsp clear honey
15 ml/1 tbsp plain (all-purpose) flour
450 ml/0.75 pt/2 cups Vegetable Stock
1 orange, sliced
1 bunch of watercress
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Method :
Mix together the sausagemeat, breadcrumbs, orange rind and herbs and
season to taste. Stuff the duck with the mixture and skewer down the loose
skin. Place the duck on a rack in a roasting tin (pan) and prick the skin
all over with a needle. Rub the skin with salt and roast in a preheated
oven at 200°C/400°F/gas mark 6 for 30 minutes, then reduce the heat to
180°C/350°F/gas mark 4 and cook for a further 1.5 hours until just cooked.
Mix together the orange juice and honey and brush over the duck, then
return it to the oven for 15 minutes. When ready, transfer the duck to a
warm serving plate and keep warm. Pour most of the fat out of the tin,
leaving about 30 ml/2 tbsp. Stir in the flour and cook for 1 minute, then
stir in the stock and boil, stirring, until smooth and thick. Season to
taste and pour into a sauce boat. Serve the duck garnished with the orange
slices and watercress. |